Keto Brownies

Keto Low Carb Protein Fudgy Brownie Recipe

Best Low Carb Protein Brownie Recipe EVER!

These extra fudgy brownies are gluten and dairy free, paleo and keto-friendly, low carb, and they are packed with protein. These are the ULTIMATE guilt-less pleasure that are awesome on your blood sugar.

Keto Brownies
Fudgy Low Carb Protein Brownies

OMGOSH. I love brownies. They are by far, my favorite dessert (well besides funfetti cake because I’m naturally a toddler at heart). As a dietitian, I’m all about getting your veggies in, but I’ll skip the casserole or the fast-food anytime if my other option is brownies or some sort of baked goodies.

I was born a total chocoholic, but that doesn’t mix too well when you also have a deadbeat pancreas as someone who was diagnosed with type 1 diabetes. At a young age, I became obsessed with trying to “hack the sugar system” by finding ways to reduce total carbs, but still make my favorite treats absolutely delicious.

Not to brag (okay, I’m totally bragging), but these brownies are AMAZING. I should be meeker about it, but DANG, I’m proud. These are so good and after being, completely husband, sibling, kid, and in-law tested, I feel I have earned the right to brag about them.

Low Carb Protein Brownies
Low Carb Protein Brownies

These brownies are so delicious, and they are super low carb, and healthy. How is that possible? When it comes down to making a magnificent brownie, it’s all about the texture, the taste, and being sweet, but not too sweet. It needs to be dense and fudgy, so fudgy you feel like you can’t talk as you’re eating it because of the intense level of intense gooeniess with every bite.

WARNING: Do not bake these brownies if you are trying to impress someone. The fudginess factor is on a whole other level which may cause your mouth to feel it glued shut with the extra level of gooey goodness. I dare you to shove a whole brownie in your mouth and try to sing!

Low Carb Protein Brownies
Low Carb Protein Brownies

Protein Brownie Ingredients

The ingredients used in this protein brownie recipe are simple, but you can definitely trade out for ingredients that you have on hand. The main ingredients for this recipe are protein powder, nut butter (peanut or almond), egg whites, and granulated stevia.

In this recipe, I prefer Double-Chocolate Grass-Fed Paleo Protein Powder from Julian Bakery. I am not affiliated with Julian Bakery, I just really like their chocolate protein powder. I am a little dairy sensitive, so I appreciate that this protein is paleo-friendly and whey-free.

Being a dietitian, I appreciate that it is only sweetened with stevia (no sucralose, aspartame, or anything else that is nasty for your gut health). I also appreciate the shortlist of ingredients. If you don’t have this protein powder, that’s okay! The taste/texture may be a little different, but you may need to add a little extra stevia to get your desired brownie texture and keep the brownie layer thin when you are smoothing it into the brownie pan before baking.

A word on the egg whites. I love eggs. Eggs are an absolute staple in your diet if you have diabetes. However, having diabetes puts us at a much higher risk of cardiovascular disease because of elevated blood sugar coupled with high blood pressure.

Speaking candidly here, I have bad genes. Therefore, while I do not eat fried chicken wings and Ritz crackers with spray cheese, I still have cholesterol on the higher side if I don’t’ watch it. Which is why I use egg whites in this recipe. If you have AMAZING cholesterol, you do not need to skip the yolks. If you have sub-par cholesterol, my advice as a dietitian is to stick with the egg whites.

Low Carb Protein Brownies
Low Carb Protein Brownies

How to Enjoy your Brownies: Storing and Freezing

Magic happens when you cool these brownies. I can’t explain it, but just trust me on this. Cooling them makes them extra fudgy and dense and all things amazing. So try it.

Of course, if you are like me, I’m scooping it out of the mixing bowl as I’m making it and purposely leaving out the batter to “taste test” that it’s a good batch. It’s always a good batch, but again, I’m a chocoholic.

But what you SHOULD do, is after they have baked and you have pulled them out of the oven, let them cool for about 20 min on the counter. Then place them in the fridge for 2+ hours so they can thoroughly cool. If you can’t wait that long, stick them in the freezer for about 30-45 min.

Low Carb Protein Brownies
Low Carb Protein Brownies

If you have superpowers and somehow have leftover because you didn’t devour every morsel in a day…you can store the rest by placing them in the Tupperware or cover with tin foil in the pan you baked them in and keep in the refrigerator.

SIDE NOTE: My kids LOVE these! They are always asking for several helpings. So you can definitely add them to a lunchbox for a healthy, high protein dessert or use them to bribe your kids to be good. Of course, NOT speaking from experience here… 🙂

Low Carb Protein Brownies
Low Carb Protein Brownies

Tips for Amazing Brownie Texture

If you know me. I don’t like to make anything that takes longer than 10 min. These are no exception. I literally just throw all ingredients in a bowl, then beat them together with an electric handheld mixer. I then pour it into a dark pan and throw it in the oven. After 15-20 min, walah! Your delicious, low carb, high protein brownies are ready for devouring.

Flourless Low Carb Protein Brownies

Recipe by Ariel Warren, RDN, CD, CDCESCourse: Desserts, Recipes, Snacks, Uncategorized
Servings

16

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

108

kcal

Fudgy Low Carb, Keto, Paleo, Flourless, High-Protein, and Diabetic-Friendly Brownies

Ingredients

Directions

  • Preheat the oven to 350F.
  • Throw all ingredients in a medium sized mixing bowl that is microwavable.
  • Use an electric hand mixer to mix everything well. Start on the low setting and slowly mix in the dry ingredients so it doesn’t splatter everywhere.
  • Line a dark square brownie (8X8) pan with parchment paper for an easy clean up (but not necessary).
  • The batter will be THICK. So stick the bowl of batter in the microwave for 15 seconds to make it somewhat pourable.
  • Mix the batter after you pull it out of the microwave, then pour into the brownie pan using a silicone spatula. Smooth out the batter so it same thickness throughout.
  • Top with the (optional) dark chocolate chips or any topping that suits your fancy.
  • Bake for 15-20 min. Take out and let cool. For the best-tasting brownies, let cool in fridge for 2+ hours before eating and with a cup of almond milk.

Notes

  • Optional Toppings: unsweetened coconut flakes, toasted walnuts, slivered almonds.
  • Nutrition Calculation per Brownie (without toppings): Calories: 80, Net Carbs: 1g, Protein: 9g, Total Fat: 4g
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